Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. potatoes, peeled and chopped
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 tbsp. butter
- 1/4 cup breadcrumbs
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until they are tender. Drain and mash them with the milk and butter until smooth. Season with salt and pepper to taste.
3. In a mixing bowl, whisk together the heavy cream, mayonnaise, ketchup, Worcestershire sauce, lemon juice, paprika, cayenne pepper, salt, and pepper until well combined.
4. Add the fish pieces to the mixing bowl and stir to coat them in the sauce.
5. Transfer the fish and sauce mixture to a baking dish.
6. Spread the mashed potatoes over the top of the fish mixture, making sure to cover it completely.
7. Sprinkle the breadcrumbs over the top of the mashed potatoes.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the fish is cooked through.
9. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 23g
Protein: 22g
Sodium: 660mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Sweet potatoes or cauliflower can be used in place of the potatoes.
- Greek yogurt can be used in place of the mayonnaise.
Variations:
- Add chopped vegetables, such as carrots or peas, to the fish mixture for added nutrition.
- Use different spices, such as garlic powder or onion powder, to change the flavor profile.
- Substitute shrimp or scallops for the white fish.
Tips and tricks:
- Make sure to season the mashed potatoes well with salt and pepper.
- Use a fork to create ridges in the mashed potatoes before baking for a more decorative look.
- Let the fish pie cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the fish pie in individual ramekins for a more elegant presentation.
Garnishes:
Chopped parsley or chives
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Green beans
- Caesar salad
Troubleshooting advice:
- If the mashed potatoes are too thick, add more milk or butter to thin them out.
- If the fish pie is too watery, add more breadcrumbs to the top before baking.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Marie Rose sauce is a classic British condiment made with mayonnaise, ketchup, and Worcestershire sauce. It is often served with seafood dishes.
Flavor profiles:
Savory, creamy, tangy
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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